Made with sushi grade salmon (or tuna) marinated in a simple sauce of coconut aminos, sesame oil, and rice vinegar. Served over rice with lots of delicious toppings and a simple spicy mayo.
Prep the salmon poke.
Add cubed salmon to a medium sized bowl and set aside. In a small bowl combine coconut aminos, rice vinegar, sesame oil, salt, and sriracha if using. Stir to combine.
Prep the rice.
If cooking rice fresh, allow to cool for 15-20 minutes before assembling bowls. If using cold rice, warm in the microwave and allow to cool for the same amount of time.
Make cucumber salad.
Add diced cucumber to a small bowl with rice vinegar, coconut aminos, kosher salt, and sesame oil. Mix to coat and move the refrigerator to chill with the poke.
Make the spicy mayo.
Combine all spicy mayo ingredients in a small bowl and whisk to combine. Season to taste with more sriracha if desired and set aside.
Assemble the bowls. Divide rice between 2 bowls. Top with salmon poke, cucumber salad, and any other desired toppings. Drizzle with spicy mayo and serve!